• 2 cups of self-rising flour
  • 2 tsp dried parsley
  • 2 tsp cayenne
  • 1 tsp dried thyme
  • 1 tsp salt
  • 5 Tbsp. butter
  • 2 eggs
  • 2/3 cups of buttermilk
  • 1 egg beaten for egg wash
  • 1 Tbsp. oil
  • 2 bacon strips, sliced
  • 3 cloves minced garlic
  • 1 large carrot, diced
  • 2 ribs of celery, diced
  • 1 medium onion, diced
  • 1 cup of mushrooms, sliced
  • 2 chicken thighs, boneless & skinless, sliced
  • pinch of salt
  • pinch of pepper
  • 1/4 cup of flour
  • 200 ml of wine
  • 200 ml of chicken stock


Blitz together the dry ingredients and butter for the cobbler topping until you get a crumbly mix. Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.

In a large saucepan, heat oil over medium heat. Add bacon and garlic and cook until some of the fat has rendered from the bacon. Add the carrot, celery and onion. Cook until onion has softened. Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done. Sprinkle the flour over everything, stir until well combined. Pour in the wine and bring to a boil. Add chicken stock and bring to a boil. Remove from heat and spread the cobbler topping over everything. Brush with egg wash. Stick it in the oven and bake for 20-25 minutes at 350°F/177°C or until cobbler topping has browned. Enjoy!


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